How to make it

  • Finely dice all vegetables and mix together in a large bowl.
  • For sauce: blend soy sauce into cornstarch; stir in gingerroot, sugar and salt. Set aside.
  • Filling: brown chicken breast, dice as small as possible. Stir fry chicken and garlic in 1 tbsp oil for about 2 minutes. Add vegetables and stir fry for about 3 minutes more. Add sauce mixture, cook and stir until thickened. Cool.
  • Assembly: place filling in center of egg roll wrap. Roll as desired; wet edges of wrap with water to seal.
  • Deep fry until lightly browned. Let cool 5 minutes or more, serve. Great with sweet and sour sauce!

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